Stir Fry Veggie Spaghetti

Spaghetti is one of those foods which can be prepared in a myriad of ways - I happened upon this one by accident. Though, I'm sure someone somewhere has done this before, I never had and now I don't like my spaghetti prepared any other way. Full of robust flavor and using organic beef and veggies, this is not your typical spaghetti dish - something you'll discover with the first bite. Italian sausage had always been my meat of choice for spaghetti in the past, however the organic beef (or bison if you can get it) is healthier than the sausage with a higher nutritional value. One can either make their own sauce or use a pre-made sauce of their choice (hey, we have busy lives) though if you go that route I'd recommend organic. This recipe makes quite a lot of food, so if you're cooking for only one or two, just cut the recipe in half. You'll still have extra, but it reheats well (see below).  

Stir Fry Veggie Spaghetti 

By: Rising Wolf Eats 

Yield: A Lot  

The Sauce: Prepare the sauce an hour or two in advance (note: the longer the simmer, the more flavorful the sauce). This sauce has a zesty bite to it, so if you don't like spice, then cut the chili sauce down by half.

• 2 lbs canned pureed San Marzano tomatoes (use fresh if available)
• 2 Tbs extra virgin olive oil
• 2 Tbs Sriracha chili sauce
• 2 shallots, very finely chopped
• 1 Tbs Worcestershire sauce
• 2 Tbs dried Italian seasoning
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper to taste

1. Warm the olive oil over medium heat in a saucepan large enough to hold all of the ingredients; add the shallots and garlic; cook until both are tender and slightly browned (only a few minutes)
2. Add all of the remaining ingredients; stir until well combined. 
3. Cook over medium high heat for 15 minutes and then lower temp to low heat. Simmer for 1-2 hours; stirring occasionally. 
4. Adjust seasoning as desired.

The Meat and Vegetables:

• 16 oz (1lb) organic beef or bison
• 1 1/2 yellow onions, chopped
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 green onions, chopped
• 3 cups baby Portabella mushrooms, chopped

1. In a very large frying pan or electric skillet (enough to literally hold everything), cook the meat; about halfway through, add the yellow onions; cook until onions begin to brown. 
2. Add all of the peppers; continue to cook until peppers are slightly tender. 
3. Add green onions and mushrooms; cook about five additional minutes; stirring occasionally. 
4. Add the sauce that has been simmering until everything is well combined; cover and simmer for about 10 minutes, stirring occasionally. 
5. Now add the pasta and thoroughly combine until pasta is coated with sauce. 
6. "Stir-Fry" over medium low heat for about 10-15 minutes, stirring every couple of minutes. Adjust seasoning if desired.

The Pasta: 

1. Halfway through cooking of meat and vegetables, prepare 1 full package of organic spaghetti pasta according to package directions, omitting the fat and salt from the process. You may also use fresh if you make your own.
2. Drain completely, do not rinse, and coat pasta with 1/2 cup extra virgin olive oil; set aside. 

Served here with garlic bread and a bed of baby spinach with egg.

REHEATING: 

1. If you made the full batch, or even half batch, chances are you have leftovers and if you're like me, you'll freeze it for convenient use later. 
2. Simply let the spaghetti defrost at room temp (or in the refrigerator if you feel better about that). 
3. Once defrosted, warm a few tablespoons of extra virgin olive oil to a saute or fry pan; add desired amount of spaghetti to pan. 
4. Stir constantly over medium heat; approximately 10 minutes or until food is completely heated through.
5. Adjust seasoning if desired.

Allergy Warning: this recipe does not contain any of the major eight; however if using a prepared sauce, check the ingredients. The other sauces used may contain dairy or nut products or by-products or be prepared in facilities that produce such.